Salt the Line

I wasn’t there in person, the story was told to me years ago by another cook outside while getting high on cheap weed after a long night in the Kitchen where the stress had almost reached the tipping point. We’ve all seen it, it’s one of those situations that we …

Mise En Place

So you can cook? How does that apply to daily life? Well the fact of the matter is that a lot of the skills we develop in the Kitchen are easily transferable. By far the most important is the concept of Mise En Place. It’s Kitchen French for “Have your …

Chili

It’s funny that this is actually one the base recipes that was brought up when this whole concept was conceived due to the fact that there are a thousand ways to make it but it still comes down to some basic key components. Chili has always been one of my …

Top 5 coolest places I’ve cooked

In the span of the past 27 years, I’ve worked in some seriously shady places for some outright bastards. But I’ve also been fortunate enough to have been able to cook at some truly mind blowing locations with some really cool people. While we can learn from both, this article …

Boriqua Kitchen

This place smells just like my ex’ so right off bat, I know it’s the real deal and not the watered down version. No bells or whistles, just classic Puerto Rican street food. We had heard good things about it but it’s all talk until you get your first whiff. …

Black Garlic bread

Black Garlic is one of those ingredients that’s been around for years and has recently made the radar on the western palette. It’s got a much milder flavor yet a bit more body than raw or cooked garlic and it’s certainly worth exploring.  For this recipe, I took my standard …

Eat local….or else

The term “Eat local” gets tossed around as a catchphrase so much that it’s all but lost its meaning. Now, more than ever it’s critical that we not only understand it but that we practice it with our dollars.  The chains do not care about the food.  The priority of …